Prior to his forthcoming first visit to Sydney cooking at Caffe Sicilia, Heinz Beck of 3 star Michelin restaurant La Pergola?(Rome Cavalieri) chats with Rebecca Varidel from Inside Cuisine.
Q. Chef thank you for taking the time to speak with me. How did you start your career?
A. When I was 17 I enrolled at the Passau Professional School, where I gained my formal chef qualifications. During that time I gained great experience in the kitchens of the Hotel Holzapfel in Bad Fuessing and then later took a role with Feinkost Kaefer, one of Munich?s best catering companies. Then I was chef de partie at the Colombi Hotel in Freiburg and moved my way up before coming to Rome to work at La Pergola.
Q. You have been Executive Chef at Rome Cavalieri for 18 years now. How did it feel when the restaurant was awarded three Michelin stars?
A. Receiving the 3-Michelin for La Pergola came after a lot of hard work ? it took many years to get to that stage. When I heard the news on the TV, I was with my team in the kitchen, and we were all so excited. I?m so proud to have gotten the restaurant this far.
Q. What role does pasta play in your life?
A. To me, pasta is the queen of the Italian table and accurately reflects the sunny Mediterranean disposition. It offers endless possibilities and it?s really important to know how to prepare a range of pasta dishes.
Q. You have said you want to transmit emotions through food? What kind of emotions are you trying to achieve?
A. Of course I want to offer pleasure when eating well but this often comes from healthy eating. I?ve spent ten years working on good health and getting the message out that we are what we eat. Healthy cooking doesn?t need to be tasteless ? it can taste great and give the same pleasure.
Q. Can you please tell us more about how you use balance across flavours, colours, textures. What do they mean to you?
A. The flavours, colours and aromas are so important for satisfying my guests? appetites, and also for transmitting emotions and communicating sensations. Together they help create really innovative cuisine.
Q. Do you have one favourite dish? And, if so, what is it? Or a favourite ingredient?
A. At home, it?s spaghetti with clams but I love all pasta dishes. Another favourite is Arancini Siciliani, which is a ball of saffron rice filled with Bolognese sauce and fried in crispy breadcrumbs ? it?s a traditional Sicilian street food.
Q. Do you have a favourite place in Rome? Somewhere that you like to go away from the restaurant?
A. A really great restaurant in Rome is Osteria San Cesario in the southeast. The chef, Anna Dente, looks after you with real ?mamma cooking? ? quality ingredients cooked well.
Q. Have you been to Sydney before? What will you be doing when you are here?
A. I have not been there before. The produce really excites me, especially kangaroo, and I?m looking forward to trying new cooking techniques. I can?t wait to work in Caffe Sicilia?s kitchen, as I love Sicilian cuisine and my wife comes from the region.
In an amazing coup for Sydney, Beck will be collaborating with the Caffe Sicilia team for three 8 course public dinners (with matching wines) on Wednesday 28th of November, Thursday 29th of November and Saturday 1st of December for $350 per person. Four of Beck?s dishes on the Sicilian-inspired menu will be added permanently to Caffe Sicilia?s menu as a legacy of his culinary brilliance.
Caffe Sicilia
628 Crown Street, Surry Hills NSW Australia
+61 2 9699 8787
There is also a YouTube video with Heinz Beck if you would like to take a look.
Source: http://insidecuisine.com/2012/11/08/heinz-beck-chef-3-star-michelin-rome-cavalieri/
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